I don't want smoke in my kitchen
Mike and I finally found and moved into a nice two-bedroom apartment in Park Slope,
I really cannot understand how most American homes have open kitchens with exhaust hoods that just re-circulate the air (as opposed to exhausting it outside the house). It is true that many home style Chinese dishes are quick stir-fries, and such cooking leads to heavy smoking. I can remember from my childhood that the Taiwanese government was teaching the public about the hazard of inhaling such smoke. Housewives were the main high-risk population affected by this danger. Oils tend to have chemical reactions at high temperatures. If it is heated to start smoking, the temperature must be pretty hot. Such chemical reactions result in aromatic compounds generally viewed as hazardous or even carcinogenic. So the common advice is to either a) reduce cooking temperature; or b) use an effective exhaust fan. I know that many Chinese families in the
There are many features in my dream kitchen. I want a 6-range stove, double oven, a plate warmer, drawers with lid organizer, and many more probably expensive installations. (Yes I am dreaming BIG!) But the number one thing will be a big exhaust hood that I hope will also be quiet and easy to clean.